makes 30 cookies ; adapted from the New York Times
Cream the butter using the paddle attachment of an electric mixer. Add the sugars and beat until fluffy, about 5 minutes. Add the eggs and vanilla, mix to combine.
Put flour, salt, baking powder, and baking soda in a bowl, whisk to combine. Add to the creamed butter/sugar/eggs and mix just until combined. Stir in the chocolate pieces.
Portion dough using a 2 tablespoon scoop or a soup spoon and put into a zip-lock bag or airtight container. Refrigerate the dough balls for 24–72 hours.
When ready to bake, preheat oven to 350° F. Bake on a silpat or parchment lined cookie sheet pan for about 14 minutes, until cookies appear set but still soft in the middle—try not to overbake. Let cookies cool on pan for 5–10 minutes then transfer to a rack to cool.